CN112500961B - Low-temperature aroma-enhancing ladder fermentation process for jujube wine - Google Patents
Low-temperature aroma-enhancing ladder fermentation process for jujube wine Download PDFInfo
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- C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
- C12G—WINE; PREPARATION THEREOF; ALCOHOLIC BEVERAGES; PREPARATION OF ALCOHOLIC BEVERAGES NOT PROVIDED FOR IN SUBCLASSES C12C OR C12H
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- C—CHEMISTRY; METALLURGY
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- C12G—WINE; PREPARATION THEREOF; ALCOHOLIC BEVERAGES; PREPARATION OF ALCOHOLIC BEVERAGES NOT PROVIDED FOR IN SUBCLASSES C12C OR C12H
- C12G3/00—Preparation of other alcoholic beverages
- C12G3/02—Preparation of other alcoholic beverages by fermentation
- C12G3/026—Preparation of other alcoholic beverages by fermentation with health-improving ingredients, e.g. flavonoids, flavones, polyphenols or polysaccharides, added before or during the fermentation stage; with flavouring ingredients added before or during the fermentation stage
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Abstract
A low-temperature aroma-enhancing step fermentation process of jujube wine takes pre-roasted aroma-enhancing dry jujube as a raw material, and is characterized in that the fermentation process uses three yeasts A, B and C with different characteristics, and comprises three stages of fermentation, wherein in the first stage, a jujube pulp stock solution is added with the yeasts A, and the first-stage fermented grains are formed after peak clipping, step-by-step cooling and fermentation; in the second stage of fermentation, adding pre-fermented jujube pulp pre-fermented by yeast B in a volume proportion M into the first-order fermented grains, and performing peak clipping, gradual cooling and fermentation to form a second-order fermented grains; and in the third stage of fermentation, adding pre-fermented jujube pulp pre-fermented by using yeast C in a volume ratio of N into the second-order fermented grains, and performing peak clipping, gradual cooling and fermentation to form the third-order fermented grains. The invention has the characteristics of clear fermentation process stage and easy control of fermentation quality, and the produced jujube wine has the beneficial technical effects of rich aromatic substance types, high total aromatic content, obvious fruit fragrance of the wine and prominent jujube fragrance.
Description
Technical Field
The invention belongs to the field of alcoholic beverage brewing, in particular to a brewing process of jujube wine.
Background
The Liaoning morning sun is called as the country of the large flat-top jujube, the jujube resources are rich, and the jujube is rich in protein, fat, sugar, carotene, B vitamins, vitamin C, vitamin P, calcium, phosphorus, iron, cyclic adenosine monophosphate and other nutritional ingredients. The jujube can nourish stomach, invigorate spleen, benefit blood and strengthen spirit, and is a good medicine for calming the middle-jiao and tonifying qi.
Because the local jujube resources are fully utilized by the company, the nutrition essence of the jujube is extracted, and the red mountain goddess jujube wine is developed and produced by combining with the modern scientific production process, the wine does not lose the nutrition value of the jujube, and the consumer market of the jujube is expanded.
In practice, compared with wine with intense fruit fragrance, the jujube wine produced by the prior art has lighter fruit fragrance and is difficult to show the special flavor of the fruit wine, in particular to the jujube. Therefore, how to increase the natural jujube fragrance of the jujube wine by improving the process is very important to increase the popularity of the jujube wine and further expand the jujube wine market.
The aroma of the jujube wine mainly has three sources, namely the natural aroma of the jujube, the fermentation aroma generated in the fermentation process and the aging aroma generated in cellaring, wherein the fermentation aroma of the jujube wine is the main component of the aroma of the jujube wine, so how to optimize the fermentation process flow of the jujube wine is the key for improving the fruit aroma of the jujube wine.
Disclosure of Invention
The invention aims to solve the technical problem of increasing the content of ester aromatic substances in the jujube wine by improving the process, namely improving the fruity smell of the jujube wine.
According to the prior study literature, the aromatic substances contained in the jujube wine are up to dozens, and the most important substances for the flavor of the jujube wine are esters, acids and alcohols, wherein the most volatile esters determine the fruit aroma of the jujube wine. The ester aromatic substances contained in the jujube wine are more than thirty, so that the jujube fragrance in popular sense is not determined by single aromatic substances, but the mixed smell formed by combining tens of aromatic substances shows the smell effect. The types and the amounts of the aromatic substances produced by the yeasts of different types are different, and the higher the fermentation temperature is, the more the aromatic substances are lost. The traditional process improves the total content of the higher alcohols while improving the ester aromatic substances, but the higher alcohols are unfavorable for human health. How to increase the contents of ester aromatic substances and jujube-flavor characteristic aromatic substances on the premise of not increasing the content of higher alcohols is the key for improving the quality of jujube wine.
In years of production practice, the aromatic substances contained in the jujube wine have the following three types of high correlation degree of jujube fragrance characteristics, namely 5-methylfurfural, which has intense sweet smell, caramel-like jujube fragrance, and 2-ethylfuran has strong and good jujube burnt fragrance, and has strong coffee-like sweet fragrance when the concentration is low. 2-amyl furan has the sweet aroma of fresh jujube.
Meanwhile, in the production practice, the pre-baking process can promote the pyrolysis of sugar substances in the jujube, so that a large amount of furan aromatic substances are generated, the rich sweet fragrance with the characteristic of the jujube is added to the jujube wine, and the jujube fragrance characteristics of the jujube wine can be improved by adopting dry jujube as the jujube wine raw material and pre-baking the jujube fragrance. The jujube wine is prepared from dried jujube of Liaoning Kogyang fructus, the aroma baking temperature is not higher than 75deg.C, the water content is not higher than 20%, and the baking time is less than 30 minutes.
In order to solve the problem of improving the jujube wine aroma and enhancing the jujube aroma, the invention provides a low-temperature aroma-enhancing step fermentation process for increasing the aromatic substance content in the jujube wine on the basis of adopting the dried jujube with the pre-roasted aroma as a raw material, so that the jujube wine has the characteristics of obvious fruit aroma and prominent jujube aroma, the fermentation process uses three yeasts A, B and C with different characteristics, and comprises three stages of fermentation, wherein the first stage is to add the yeast A into the jujube pulp stock solution to form first-order fermented grains after peak clipping step-by-step cooling fermentation; in the second stage of fermentation, adding pre-fermented jujube pulp pre-fermented by yeast B in a volume proportion M into the first-order fermented grains, and performing peak clipping, gradual cooling and fermentation to form a second-order fermented grains; in the third stage of fermentation, adding pre-fermented jujube pulp pre-fermented by using yeast C in a volume ratio of N into second-order fermented grains, and performing peak clipping, gradual cooling and fermentation to form third-order fermented grains;
preferably, the yeast a is a wine yeast RC212 of france LALLEMAND, the yeast B is a ZYMAFLORE X16 yeast of france, and the yeast C is a KD yeast of france.
The volume ratio M and the volume ratio N are 80% -150%.
Preferably, the volume fraction M is 100% and the volume fraction N is 100%.
The peak clipping step-by-step cooling fermentation means that the temperature of the peak stage of the fermentation process is reduced through cooling measures and is reduced to the low-temperature fermentation stage step by step after a certain time is maintained, the specific fermentation temperature of each stage is divided into three step temperature ranges, the head and the tail of each step temperature range are connected and reduced step by step, the purpose of the first stage is to level the peak top of the fermentation peak stage, the purpose of the second stage and the purpose of the third stage are to reduce the fermentation temperature step by step so that the fermentation temperature is smoother to improve the fermentation quality, the purpose is to control the lower fermentation temperature to reduce the loss of volatile aromatic substances, and meanwhile, the lower temperature is also beneficial to the fermentation process to produce more fruit-flavored ester substances and strengthen the unique fruit flavor and the fermentation fruit flavor of the jujube wine. Thereby avoiding the loss of volatile aromatic substances in the fermented grains at higher fermentation temperature. The fermentation process is divided into a plurality of stages, and the aim is to set different fermentation conditions so as to generate more aromatic substances with different volatilities. Helping to produce more and more abundant aromatic substances.
Particularly, the end temperature of the last temperature step range of the third fermentation stage is the same as the cellaring temperature, and the fermentation of the last temperature step range is carried out in the cellaring environment, so that the fermentation in the cellaring is more beneficial to the improvement of the equipment utilization rate and the stability of the fermentation process due to the longer low-temperature fermentation period and the small temperature variation.
For the flavor of the jujube wine, firstly, the aromatic substances with strong volatility are smelled, then the aromatic substances with medium volatility are smelled, and finally, the taste experienced by the mouth is more determined by the quantity and the composition of the aromatic substances with low volatility, and of course, all the aromatic substances can enrich the taste of the jujube wine. The high-volatility aromatic substances are smelled firstly, the influence on the flavor of the jujube wine is the greatest, and the jujube wine is not easy to maintain at the same time, and the low-volatility aromatic substances have small influence on the flavor of the jujube wine, have great influence on the taste and have long retention time. The jujube wine has a good taste due to various volatile aromatic substances, and has a mellow middle taste and a long aftertaste, and the same is true for the taste after entering the mouth.
The yeast A can go through all fermentation processes of three stages, has long fermentation time, and is mainly used for strengthening low-volatility aromatic substances, enriching the taste of the jujube wine and strengthening the cellaring and aging effects. The yeast A selects the original imported France LALLEMAND wine yeast RC212, the fermentation temperature range is 20-30 ℃, the alcohol tolerance is 16 percent, the taste is mellow and powerful, and the fresh variety fruit flavor and the mature berry flavor are highlighted. And in a certain time, the better the storage performance is; the strain is stable and powerful in fermentation and has perfect comprehensive fermentation performance. To avoid sulfide formation and to achieve optimal brewing results, and with aging there is a deeper development potential, producing a richer flavor.
The yeast B can go through the last two stages in the whole fermentation process, has medium fermentation time and is mainly used for strengthening aromatic substances with medium volatility, and the yeast B provided by the invention has strong capability of producing secondary aroma by adopting the original inlet ZYMAFLORE X16 yeast. Low temperature resistant fermentation is more than or equal to 12 ℃, high alcohol resistance is up to 16%vol, the nitrogen content required in the fermentation process is low, and volatile acid and H are contained 2 The yield of S is small. The strain has strong capability of producing secondary aromatic esters, and can safely perform fermentation even under difficult conditions such as low turbidity and low temperature; has high fermentation speed, and the brewed wine has rich and delicate fragrance.
The yeast C is added in the third stage of the fermentation process, adopts low temperature and longer fermentation time, is mainly used for strengthening high-volatility aromatic substances again on the basis of the fermentation in the first two stages, adopts original imported French wine yeast KD, is low-temperature resistant, has wide fermentation temperature area (5-37 ℃), can be rapidly propagated and fermented at low temperature, has low nutrition requirement, can produce alcohol with the highest alcohol yield of 14.5%, and has low yield of hydrogen sulfide, volatile acid and sulfur dioxide. The brewing fruit flavor and the wine flavor are rich, the yeast has strong enzymolysis potential, and the aromatic precursor substances can be hydrolyzed into aromatic compounds, so that the aroma is fully revealed, and meanwhile, the elegance and the fineness of the sprinkling product can be promoted by reducing the alcohol generation and increasing the volatile ester content.
After the jujube juice stock solution is added into the fermentation tank or after the jujube pulp stock solution is added into the fermentation tank again, the corresponding activated yeast solution is added immediately. Yeast activation: firstly, mixing part of jujube juice stock solution and softened water according to the weight ratio of 1:1 to form an activated nutrient solution, and then mixing yeast and the activated nutrient solution according to the weight ratio of 1:10, and standing for 1 hour in the environment of 25-30 ℃ to form the activated yeast solution. And then mixing the activated yeast liquid with the jujube pulp stock solution according to the following ratio of 1:500 weight ratio.
In the second and third stages, the newly added jujube pulp stock solution is subjected to pre-fermentation, and the specific steps are that the activated yeast solution and the jujube pulp stock solution after being activated are mixed according to the following steps of 1:500, and pre-fermenting for 24 hours at 25-30 degrees, and then adding the mixture into a fermentation tank to circulate with the fermented grains of the previous stage uniformly.
The aroma-enhancing low-temperature fermentation process provided by the invention has the characteristics of clear fermentation process stage, clear purpose and easiness in controlling fermentation quality, and the produced jujube wine has the advantages of rich aromatic substance types and high total aromatic substance content, so that the jujube wine has the beneficial technical effects of obvious fruit aroma and prominent jujube aroma.
Detailed Description
The technical scheme of the invention is further and clearly described below in combination with specific embodiments so as to facilitate understanding of the content of the invention.
The low Wen Zengxiang step fermentation brewing process provided by the invention is described as follows, and the specific steps are as follows:
1. picking and cleaning
Mature Liaoning Chaoyang red jujube which is bright and uniform in color, free of plant diseases and insect pests and free of mildew and rot is selected as a raw material; cleaning soil and impurities (attached microorganisms) on the peel with clear water;
2. baking incense
And (3) drying the cleaned dried jujube by a roller, baking until the jujube gives fragrance, wherein the fragrance baking temperature is not higher than 75 ℃, the water content after baking is not higher than 20%, and the baking time is less than 30 minutes. The baking purpose has the functions of sterilization, fragrance improvement and crushing promotion.
3. Crushing pulping
Crushing the roasted red dates by using a crusher, wherein the diameter of crushed particles is 5-8 mm, keeping the complete date pits, and conveying the crushed red dates into a fermentation tank after crushing;
4. steam treatment
The crushed red dates are treated by high-pressure steam at high pressure and high temperature, the steam pressure is 0.02-0.05MPa, the treatment time is different according to the capacity of the fermentation tank at the ambient temperature, and the center temperature of the fermentation tank is generally 69-75 ℃ and lasts for 10-15 minutes as the completion standard. The steam treatment can kill bacteria, so that the pulp is cured, the enzyme treatment of the next working procedure is facilitated, and the pulp fermentation utilization rate and fermentation quality are improved.
5. Acidity modulation
Adding mineral water in an amount of one time the weight of the crushed jujube, adding citric acid according to the requirement, and adjusting the acidity of the jujube pulp to 3.5-4.5, wherein the purpose of adjusting the acidity is to enable the next enzyme treatment to be more effective and sufficient.
6. Enzyme treatment leaching
Adding pectase and cellulase for leaching, wherein the dosage of pectase is 15-25mg/L, the dosage of cellulase is 15-25mg/L, and the leaching time is 18-24 hours, and continuous or periodic stirring is needed during the leaching process to accelerate the leaching process;
adding SO according to the volume ratio of 20-35mg/L 2 The purpose is to inhibit the growth of mixed bacteria and the action of oxidase.
7. Deslagging
After enzyme leaching treatment is completed, peel and residue separation and squeezing are carried out on crushed fruit pulp, and jujube pulp stock solution is obtained after jujube peel and fruit residue are separated, wherein the temperature of the jujube pulp stock solution is controlled at 20-23 ℃ in order to ensure the follow-up fermentation.
8. Sugar degree modulation
The sugar content of the jujube pulp was actually measured, and then the sugar content of the jujube pulp was reduced to 17% by adding mineral water.
9. Low Wen Zengxiang ladder fermentation
The yeast adding procedure is the same in each stage, and corresponding yeast is added immediately after the jujube juice stock solution is added into the fermentation tank or after the jujube juice stock solution is added into the fermentation tank again. The adding method comprises the steps of firstly mixing jujube juice stock solution and softened water in a ratio of 1:1 to form an activated nutrient solution, and then mixing yeast and the activated nutrient solution according to a ratio of 1:10, and standing for 1 hour in an environment of 25-30 ℃. The activated yeast liquid and jujube pulp stock solution are mixed according to the following ratio of 1:500 by volume ratio, and uniformly circulating.
For adding yeast after the first stage, pre-fermentation is needed to be carried out on the newly added jujube pulp stock solution to culture the newly added yeast, wherein the pre-fermentation refers to pre-fermentation of the newly added yeast after the jujube pulp stock solution is added with the newly activated yeast for 24 hours under the condition of 25-30 ℃, so that the newly added yeast has enough propagation time to reach enough yeast density, and good fermentation effect is ensured. The pre-fermented jujube juice stock solution becomes pre-fermented jujube juice.
The outside of the fermenter is provided with a cooling belt or a cooling medium plate is installed inside the fermenter, and the temperature inside the fermenter is increased due to the heat released during fermentation, so that the fermentation temperature needs to be controlled by a cooling device. Meanwhile, the fermentation tank is provided with a stirring or circulating device to ensure the consistency of the temperature, the concentration of saccharomycetes, the sugar degree, the acidity and other factors in the fermentation tank.
The whole fermentation process uses three yeasts with different characteristics, namely yeast RC212, yeast ZYMAFLORE X16 and yeast KD, and comprises three stages of fermentation, wherein the types and the amounts of aromatic substances produced by different varieties of yeasts are different, and the purpose of the combined action of the various yeasts in stages is to obtain aromatic substances with richer types and increase the output of the aromatic substances.
Adding activated yeast RC212 into the jujube pulp stock solution at the first stage, continuously monitoring the central temperature of a fermentation tank at the initial fermentation temperature of 21-23 ℃, controlling the fermentation temperature to be maintained at 26-29 ℃ through cooling measures after the temperature exceeds 26 ℃, and continuously monitoring the sugar content in the fermentation tank; when the sugar content is reduced to 12%, the fermentation temperature is reduced to 23-26 ℃ and maintained in this temperature range; when the sugar content in the fermenter was reduced to 10%, the fermentation temperature was again reduced to 21-23℃and maintained at this temperature range for continued fermentation, and when the sugar content in the fermenter was reduced to 8%, the first stage fermentation was completed. Cooling and fermenting step by the peak clipping to form first-order fermented grains;
a second stage of fermentation, wherein 100% by weight of pre-fermented jujube pulp pre-fermented by yeast ZYMAFLORE X16 is added into the first-stage fermented grains, the initial fermentation temperature is 21-23 ℃, the fermentation temperature is controlled to be maintained at 21-23 ℃ by cooling measures, and the sugar content in the fermentation tank is continuously monitored; when the sugar content is reduced to 10%, the fermentation temperature is reduced to 18-21 ℃ and maintained in this temperature range; when the sugar content in the fermentation tank is reduced to 8%, the fermentation temperature is reduced to 16-18 ℃ again, and the temperature range is maintained for continuous fermentation, and when the sugar content in the fermentation tank is reduced to 6%, the second-stage fermentation is completed to form second-order fermented grains;
in the third stage of fermentation, adding pre-fermented jujube pulp pre-fermented by yeast KD in an amount of 100% by weight into second-stage fermented grains, controlling the fermentation temperature to be 16-18 ℃ by cooling measures, and continuously monitoring the sugar content in a fermentation tank; when the sugar content is reduced to 8%, the fermentation temperature is reduced to 14-16 ℃ and maintained in this temperature range; when the sugar content in the fermentation tank is reduced to 6%, the fermentation temperature is reduced to 11-14 ℃ again, and the fermentation tank is barreled and sent into a constant-temperature cellar for cellaring fermentation.
The cellaring temperature is controlled at 11-14 ℃. And (3) periodically performing sampling inspection on each batch of fermented grains, periodically pouring out the fermented grains, removing the wine mud at the bottom of the wine barrel, and supplementing wine after each barrel replacement to ensure that the wine barrel is full of wine, so that excessive air is prevented from being mixed. When the sugar content of the fermented grains in the wine barrel is reduced to 4%, the third-stage fermentation is completed to form third-stage fermented grains;
the invention adopts the yeast variety with good low-temperature adaptability and large output of fermented aromatic substances to ferment under the condition of lower fermentation temperature, and has the advantages of producing a large amount of aromatic substances, reducing the consumption of high-volatile aromatic substances at high temperature as much as possible, and simultaneously requiring longer fermentation time to fully ferment. Therefore, we select yeast RC212 which is favorable for cellaring and aging, and put the low-temperature fermentation of the last stage in the third stage into a constant-temperature cellar to finish, so that the jujube wine has more abundant aromatic substances and good aging taste.
10. Storing and ageing
Storing the fermented raw wine in a wine storage tank for slow maturation, and filling the tank body with the same kind of wine at the same time or filling the tank body with inert gas to prevent oxidation and deterioration of the raw wine; this process may last for months, or years; the stored environment temperature is 10-13 ℃, the humidity is 70-80%, and care is taken that the enzyme reaction and bacterial activity are controlled hygienically in the cellar room; in the process of storing the raw wine, the components in the wine body gradually tend to be in an equilibrium state, the wine body is clear, and the taste is soft; finally, the ideal effect is achieved;
11. filtration
The filtering is to make the wine liquid pass through the porous medium by a mechanical method, and separate the solid phase part and the liquid phase part of the liquid; plate-frame filters or diatomite filters are commonly used for common filtering equipment; the filter material is made of paperboard, and the filter medium is diatomite or bentonite;
12. adjustment of
Before filling, the quality of the jujube wine must be checked, and no matter what jujube wine is, the typical nature of the wine body must be checked, and whether the jujube wine has the characteristics and the style of the variety and the type: the fragrance is pure, elegant, pleasant, the taste is harmonious, and the clarification is stable; so the balance of the wine body must be corrected, such as alcohol degree, acidity and the like, and the adjustment in all aspects is carried out according to the sensory and physicochemical analysis results;
malic acid-lactic acid fermentation (Malolactic fermentation, MLF) refers to the process of decarboxylating L-malic acid under the action of lactic acid bacteria to form L-lactic acid, and is originally a secondary fermentation process for solving the problem that wine production is difficult to control, wherein malic acid-lactic acid fermentation is mainly caused by wine coccus and is ubiquitous in fruit wine brewing, and is a main cause of acidification and deterioration of fruit wine. In the brewing of fruit wine, malic acid-lactic acid fermentation is usually carried out manually in advance, so that the fragrance of the fruit wine can be improved, and acidification deterioration in the storage process can be avoided.
In the same way, the process of the malic acid-lactic acid fermentation needs to be manually controlled in the brewing process of the jujube wine, and the malic acid-lactic acid fermentation can not only reduce the acerbity and the roughness of the jujube wine to make the jujube wine soft and round, but also improve the aroma quality and the biological stability of the jujube wine, so that if the acidity needs to be reduced in the fermentation process of the jujube wine, the malic acid-lactic acid fermentation needs to be carried out.
13. Filling
And (5) filling and bottling, packaging and warehousing.
Three different jujube wines are produced on the basis of the production process.
The second-order fermented grains after the second stage of the fermentation process of the jujube wine brewing process are processed to produce the low-alcohol sweet-flavor jujube wine called jujube wine, which comprises the following specific process steps:
1. second-order fermented grain selection standard: the sugar content is not higher than 8%, the total ester content is higher than 120mg/L, the total higher alcohol content is lower than 250mg/L, the isoamyl alcohol content is lower than 200mg/L, the 5-methylfurfural content is higher than 0.12mg/L, the 2-ethylfuran content is higher than 0.5mg/L, and the 2-pentylfuran content is higher than 0.6mg/L;
2. modulating second-order fermented grains: preparing fructus Jujubae brewing stock solution into sugar content of 8% by using sterilized concentrated fructus Jujubae juice, adjusting pH to 3.2-3.8 by lactic acid fermentation of malic acid, and regulating alcohol content to 5% and SO 2 The content is regulated to be 50-80mg/L;
3. filtering and clarifying to form jujube brewing stock solution;
4. pasteurizing;
5. and (5) bottling and packaging.
When the low-temperature cellaring fermentation is carried out at the third stage of the fermentation process of the jujube beverage until the sugar content is lower than 4%, the low-alcohol semi-sweet jujube wine is produced through the process treatment, and the specific process steps are as follows:
1. raw wine selection standard: the sugar content is not higher than 4%, the total ester content is higher than 180mg/L, the total higher alcohol content is lower than 300mg/L, the isoamyl alcohol content is lower than 230g/L, the 5-methylfurfural content is higher than 0.1mg/L, the 2-ethylfuran content is higher than 0.9mg/L, and the 2-pentylfuran content is higher than 0.8mg/L;
2. the method comprises preparing fructus Jujubae brewing stock solution with sugar content of 4%, fermenting with malic acid and lactic acid to adjust pH to 3.2-3.8, alcohol content of 6.5%, and SO 2 The content is regulated to be 50-80mg/L;
3. filtering and clarifying to form jujube wine stock solution;
4. pasteurizing;
5. and (5) bottling and packaging.
The brewing process of the jujube beverage is finished, the jujube beverage is aged in a cellar and has the residual sugar content lower than 2%, and the high-aroma jujube wine is produced after the following process treatment, and the specific process steps are as follows:
1. cellaring raw wine selection standard: sugar content below 2%, total ester content above 300mg/L, total higher alcohol content below 350mg/L, isoamyl alcohol content below 280mg/L, 5-methylfurfural content above 0.08mg/L, 2-ethylfuran content above 1.5mg/L, and 2-pentylfuran content above 1.2mg/L;
2. sterilizing concentrated fructus Jujubae juice, regulating sugar content of fructus Jujubae brewing stock solution to 2%, regulating pH to 3.2-3.8 by lactic acid fermentation with malic acid, regulating alcohol content to 8%, and regulating SO content to obtain filtrate 2 The content is regulated to be 50-80mg/L;
3. physical filtration and clarification;
4. pasteurizing;
5. and (5) bottling and packaging.
The jujube wine is a pure natural fermented wine prepared by taking local jujubes in the Chaoyang city of Liaoning province as raw materials, taking three French yeasts as fermentation seeds and adopting a multi-step low-temperature control fermentation process for fermentation, and has the beneficial effects that:
(1) The fermentation process is controlled in stages and temperature intervals, the process is clear, the purpose is clear, and the fermentation quality is easy to control
(2) Compared with the jujube wine brewed by the original single yeast type conventional temperature control in the factory, the jujube wine produced by the novel brewing process provided by the invention has the characteristics of strong fragrance and soft and sweet taste, and meanwhile, more natural nutritional ingredients, especially the special cyclic adenosine monophosphate of the jujube can be maintained by low-temperature fermentation.
The total ester content in the jujube wine is the sum of all ester aromatic substances, and is also an aromatic component with a special important function for forming the aroma of the jujube wine. The total ester content is related to the quality of the jujube wine, and if the content is too low, the wine taste is lighter.
The higher alcohol in the jujube wine is the total name of monohydric alcohol substances containing more than 3 carbons, the total content of the higher alcohol is the total content of all higher alcohols in unit volume, and the main components of the jujube wine comprise n-propanol, n-butanol, isobutanol, amyl alcohol, isoamyl alcohol, octanol, phenethyl alcohol, tryptophane, tyrosol and the like. The pure higher alcohol is colorless liquid, and has special strong pungent taste and pungent taste. The wine contains proper amount of higher alcohol, which can give special fragrance to wine body, and can set off ester fragrance generated by ester aromatic substances, and when the content is too low, the wine taste is light and thin and not plump. And the decomposition of higher alcohols is much slower than that of ethanol; however, the higher alcohol is not too much, and not only the taste of the wine is aged, but also the wine is unfavorable to the health. Especially, the high concentration of isoamyl alcohol not only affects the taste, but also easily causes the phenomenon of head up, and the long-term drinking can affect the health of human body. As the jujube wine is positioned in the natural healthy beverage, the content of isoamyl alcohol in the fully fermented jujube wine is controlled below 350mg/L, and the content of the semi-fermented sweet jujube wine isoamyl alcohol is controlled below 200 mg/L.
The pre-baking process can promote the pyrolysis of sugar substances in the jujube, so that a large amount of furans aromatic substances are generated, the jujube wine is added with rich sweet fragrance with the characteristic of the jujube, the 5-methylfurfural which mainly influences the aroma of the jujube also has rich sweet fragrance, caramel-like jujube fragrance, 2-ethylfuran has strong and good jujube burnt fragrance, and the jujube wine has thick coffee-like sweet fragrance when the concentration is low. 2-amyl furan has the sweet aroma of fresh jujube.
In order to evaluate the characteristics of the three jujube wines, the total ester content and the total higher alcohol content of the three jujube wines are tested, and the test results are as follows:
table 1: the three jujube wine of the invention has three jujube fragrant substances and the content ratio of total ester and total higher alcohol
| Test item | Sweet jujube wine | Semi-sweet fragrant jujube wine | High-aroma jujube wine |
| 5-methylfurfural | 0.156mg/L | 0.128mg/L | 0.109mg/L |
| 2-ethylfuran | 0.652mg/L | 1.108mg/L | 2.210mg/L |
| 2-pentylfuran | 0.827mg/L | 1.212mg/L | 1.513mg/L |
| Isoamyl alcohol | 179.7mg/L | 219.4mg/L | 263.2mg/L |
| Total ester content | 148.3mg/L | 217.6mg/L | 334.7mg/L |
| Total higher alcohol content | 236.5mg/L | 285.3mg/L | 337.8mg/L |
The three jujube wines provided by the invention are subjected to sensory evaluation according to the national standard GB/T15038-2006, and specific test is shown in the following tables 2-5.
Table 2:
table 3:
table 4:
table 5: the evaluation average of the three jujube wines proposed by the invention is summarized in the following table to be more clearly compared.
In order to laterally evaluate the improvement of the flavor of the jujube wine by the novel fermentation process, one part of high-quality jujube wine in the market, one part of old process jujube wine in the factory, one part of high-flavor jujube wine in the novel fermentation process, and each sample is taken for testing. In order to more comprehensively embody the change of aromatic substances, the content detection of the aromatic substances is carried out, the sensory evaluation is carried out on the wine products of the jujube wine according to the national standard GB/T15038-2006, and the test results are as follows:
table 6: three jujube fragrance substances and total ester total higher alcohol content detection items and test values
Three jujube wines were subjected to sensory evaluation according to national standard GB/T15038-2006, see Table 2-Table 5 below for specific tests.
Table 7:
table 8:
table 9:
table 10: the evaluation of the three jujube wines is summarized in the following table to be more clearly compared.
According to the test results in Table 6, it is obvious that the three main jujube fragrance characteristics of jujube wine produced by the new fermentation process of the invention are all higher than those of jujube wine produced by similar products in the market and old processes in our factory, and the total alcohol content of the high-fragrance jujube wine produced by the invention is lower than that of jujube wine produced by similar products in the market and old processes in our factory.
According to the sensory evaluation results of tables 7-10, the aroma of the jujube wine produced by the novel fermentation process is obviously improved, and the jujube aroma characteristic is enhanced.
In conclusion, the novel fermentation process has obvious aroma improvement on the jujube wine, clear fermentation process stage and easy control, and realizes the expected effect that the jujube wine has obvious fruit aroma and prominent jujube aroma.
The foregoing is merely an example of the present invention and is not intended to limit the scope of the invention, and all simple and equivalent changes and modifications made in the claims and descriptions of the invention are intended to fall within the scope of the invention.
Claims (5)
1. A low-temperature aroma-enhancing ladder fermentation process of jujube wine takes pre-roasted aroma-enhancing dry jujube as a raw material, and is characterized in that: the fermentation process uses three yeasts A, B and C with different characteristics, and comprises three stages of fermentation, wherein in the first stage, the jujube pulp stock solution is added with the yeast A, and the first-order fermented grains are formed after peak clipping and gradual cooling fermentation; in the second stage of fermentation, adding pre-fermented jujube pulp pre-fermented by yeast B in a volume proportion M into the first-order fermented grains, and performing peak clipping, gradual cooling and fermentation to form a second-order fermented grains; in the third stage of fermentation, adding pre-fermented jujube pulp pre-fermented by using yeast C in a volume ratio of N into second-order fermented grains, and performing peak clipping, gradual cooling and fermentation to form third-order fermented grains;
the first stage fermentation process is that activated yeast RC212 is added into the jujube pulp stock solution, the fermentation initial temperature is 21-23 ℃, the central temperature of the fermentation tank is continuously monitored, the fermentation temperature is controlled to be maintained at 26-29 ℃ through cooling measures after the temperature exceeds 26 ℃, and the sugar content in the fermentation tank is continuously monitored; when the sugar content is reduced to 12%, the fermentation temperature is reduced to 23-26 ℃ and maintained in this temperature range; when the sugar content in the fermentation tank is reduced to 10%, the fermentation temperature is reduced to 21-23 ℃ again and kept in the temperature range for continuous fermentation, when the sugar content in the fermentation tank is reduced to 8%, the fermentation in the first stage is completed, and the first-order fermented grains are formed after the peak clipping step-by-step cooling fermentation;
the second stage fermentation process comprises adding pre-fermented jujube pulp pre-fermented by yeast ZYMAFLORE X16 at a volume ratio of 100% into first-stage fermented grains, fermenting at an initial temperature of 21-23deg.C, controlling the fermentation temperature to be 21-23deg.C by cooling, and continuously monitoring sugar content in the fermentation tank; when the sugar content is reduced to 10%, the fermentation temperature is reduced to 18-21 ℃ and maintained in this temperature range; when the sugar content in the fermentation tank is reduced to 8%, the fermentation temperature is reduced to 16-18 ℃ again, and the temperature range is maintained for continuous fermentation, and when the sugar content in the fermentation tank is reduced to 6%, the second-stage fermentation is completed to form second-order fermented grains;
the third stage fermentation process is as follows, adding pre-fermented jujube pulp pre-fermented by yeast KD in a volume proportion of 100% into second-order fermented grains, controlling the fermentation temperature to be 16-18 ℃ by cooling measures, and continuously monitoring sugar content in a fermentation tank; when the sugar content is reduced to 8%, the fermentation temperature is reduced to 14-16 ℃ and maintained in this temperature range; when the sugar content in the fermentation tank is reduced to 6%, the fermentation temperature is reduced to 11-14 ℃ again, and the fermented grains are barreled into a constant-temperature wine cellar for cellaring fermentation, wherein the cellaring temperature is controlled to 11-14 ℃, and when the sugar content of the fermented grains in the wine barrel is reduced to 4%, the third-stage fermentation is completed to form third-stage fermented grains.
2. The low-temperature aroma-enhancing step fermentation process of the jujube wine according to claim 1, which is characterized in that: and the ending temperature of the last temperature step range of the third fermentation stage is the same as the cellaring temperature, and the fermentation of the last temperature step is carried out in the cellaring environment.
3. A sweet and fragrant jujube wine is characterized in that: the jujube wine is prepared by the second-order fermented grains in the low-temperature aroma-enhancing step fermentation process of any one of claims 1-2, wherein the sugar content is 8%, the PH value is 3.2-3.8, the alcohol content is 5%, and the SO2 content is 50-80mg/L; the raw wine has the selection standard that the total ester content is higher than 120mg/L, the total higher alcohol content is lower than 250mg/L, the isoamyl alcohol content is lower than 200mg/L, the 5-methylfurfural content is higher than 0.12mg/L, the 2-ethylfuran content is higher than 0.5mg/L, and the 2-pentylfuran content is higher than 0.6mg/L.
4. A semi-sweet jujube wine is characterized in that: the jujube wine is prepared by the third-order fermented grains in the low-temperature aroma-enhancing step fermentation process of any one of claims 1-2, wherein the sugar content of the sweet and fragrant beverage is 4%, the PH value is 3.2-3.8, the alcohol content is 6.5%, and the SO2 content is 50-80mg/L; the raw wine has the selection standard that the total ester content is higher than 180mg/L, the total higher alcohol content is lower than 300mg/L, the isoamyl alcohol content is lower than 230g/L, the 5-methylfurfural content is higher than 0.1mg/L, the 2-ethylfuran content is higher than 0.9mg/L, and the 2-pentylfuran content is higher than 0.8mg/L.
5. A high-aroma jujube wine is characterized in that: jujube wine produced by the low-temperature aroma-enhancing step fermentation process of any one of claims 1-2 and aged in a cellar, wherein the cellar base wine selection standard is as follows: sugar content below 2%, total ester content above 300mg/L, total higher alcohol content below 350mg/L, isoamyl alcohol content below 280g/L, 5-methylfurfural content above 0.08mg/L, 2-ethylfuran content above 1.5mg/L, and 2-pentylfuran content above 1.2mg/L; the jujube wine has sugar content of 2%, pH value of 3.2-3.8, alcohol content of 8%, and SO2 content of 50-80mg/L.
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